Deep, Dark Devil's Food Cake

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Deep, Dark Devil's Food Cake

Book Description

This award-winning cookbook with 200 innovative recipes that are lighter in fat, quicker to prepare, and better tasting than you ever thought possible is now available in paperback!

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Lighter, Quicker, Better : Cooking for the Way We Eat Today

Authors: Richard Sax

Date: August 2000

ISBN: 0688177611

Publisher: Morrow Cookbooks

Paperback

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Deep, Dark Devil's Food Cake
Recipe from: Lighter, Quicker, Better
by Richard Sax
Cookbook Heaven at Recipelink.com

This is roughly patterned after our friend and author Flo Braker's devil's food cake recipe in The Simple Art of Perfect Baking, upon which there is no improving. We've used oil instead of butter, cutting back slightly on the amounts of fat and sugar. Because devil's food cake traditionally doesn't contain many eggs, it comes out successfully in a lowfat version. The deep cocoa flavor still gives it that devil's food flavor, and it's so moist and chocolaty that it doesn't need icing. Cut this in thick squares directly from the pan, and enjoy it with a tall glass of cold skim milk.

Maks: one 8-inch cake
Servings: about 9

3/4 cup all-purpose flour, spooned lightly into measuring cup
1/4 cup cornstarch
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup Dutch-process unsweetened cocoa powder
1/3 cup lukewarm water
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
1/2 cup firmly packed light or dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature (if very cold, briefly run the egg, in the shell, under hot water)
1/2 cup lowfat or nonfat yogurt

Heat the oven to 350 degrees F, with a rack slightly lower than center level. Spray an 8-inch square or round baking pan with nonstick cooking spray. Lightly dust the pan with flour, tapping out excess. Set the pan aside.
Sift the flour, cornstarch, baking soda, and salt onto a sheet of wax paper; set aside.
Add the cocoa to the lukewarm water in a measuring stir with a fork or whisk until a smooth paste forms; set aside.
Place the oil and vanilla in an electric mixer. Begin to mix medium speed, gradually adding the brown and granulated sugars, and scraping the sides of the bowl once or twice. Add the egg and beat for about 1 minute, or until the mixture is smooth. Lower the mixer speed slightly. Add the flour mixture with the yogurt, beginning and ending with the flour, only until the ingredients are partially blended. Turn off machine and finish mixing with a large rubber spatula, just until there are no more visible traces of flour. Scrape the batter into the prepared pan.
Bake the cake for about 25 minutes, or until the top springs back when pressed gently with a fingertip, and a toothpick inserted in the center emerges clean. Cool the cake, in the pan, on a wire rack. Serve cut in pieces, directly from the pan.

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